Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category.

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Gluten-free, allergy-friendly, and whole foods ingredients are sometimes confusing. Everyone knows what carrots are. But what about arrowroot starch, coconut oil, umeboshi vinegar, or miso? Here is a growing glossary of ingredients that may be slightly off the beaten path.

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Celeriac

Also known as celery root, it is a specific variety of celery grown as a root vegetable. The root is bulbous, knobby, large, and light brown in color. Celeriac can be eaten raw or cooked, and has a light celery flavor and a texture similar to a cross between potato and turnip. It is excellent in soups and stews. Find in the produce section at well-stocked grocers and at farmers' markets.

DISCLAIMER: The information contained on this web site is general in nature and is not meant to substitute for the advice provided by your own physician or other medical professional.